Schwarzbier Recipe (All-Grain): 5 to 30 Gallons
An all-grain Schwarzbier recipe you can brew at 5 to 30 gallons: 4.7% ABV and 21 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Schwarzbier at a glance: 4.7% ABV, 21 IBU, OG 1.048. A German black lager: as dark as a stout but light-bodied and smooth, with gentle roast, soft chocolate and a clean, dry finish. Dehusked black malt gives the colour without the bite.
Bräu Supply recipe · All-grain
Schwarzbier
Grain · for 5 gal into the fermenter
| 5.5 lb (2.49 kg) | Pilsner malt | 54% |
| 3.75 lb (1.7 kg) | Munich malt | 37% |
| 0.6 lb (0.27 kg) | Dehusked black malt (Carafa Special II) | 6% |
| 0.3 lb (0.14 kg) | Caramunich | 3% |
Hops
| 0.4 oz (11 g) | Magnum · 13% AA | 60 min |
| 0.75 oz (21 g) | Hallertau Mittelfrüh · 4% AA | 15 min |
Yeast and water
| 2 pkg | German lager yeast (W-34/70, WLP830 or Wyeast 2124), 2 packets or a starter | |
| Water | Balanced water. Very soft water may need a pinch of baking soda to keep the mash pH up. | |
Process
- Mash: 152°F (67°C) for 60 minutes, then mash out at 168°F (76°C)
- Boil: 60 minutes
- Ferment: 50°F (10°C) for 10 to 14 days, then a diacetyl rest at 60 to 62°F (16°C)
- Condition: Lager near 34°F (1°C) for about 4 weeks
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 152°F (67°C) for 60 minutes, then mash out.
- Boil with the lid off, adding the hops on schedule.
- Chill to 48°F (9°C), oxygenate well and pitch plenty of healthy lager yeast.
- Ferment at 50°F (10°C). When the gravity is about three quarters of the way down, let it rise to 60 to 62°F (16°C) for a 2 to 3 day diacetyl rest.
- Cool it a few degrees a day, lager near 34°F (1°C) for about 4 weeks, then package at about 2.5 volumes of CO₂.
Tips
- For an even smoother roast, add the dehusked black malt for only the last 15 minutes of the mash.
- Serve at 45 to 50°F (7 to 10°C).
Frequently asked questions
Is schwarzbier a stout?
No. It’s a lager: lighter in body and far less roasty than a stout, though just as dark.
What is dehusked black malt?
Black malt with the husk removed before roasting, sold as Carafa Special. It gives colour and gentle roast without the astringency of regular black malt.
Related guides
lagering guide, how roasted malts change flavour, diacetyl rest.